I’m not the only one. The annual Saveur Best Food Blog awards doesn’t even list “restaurant blogs” as a category.
What I like about The James Beard awards, called “the Oscars of food writing,” is that I can find most of the journalism award-winning pieces online.
I want to soak up their brilliance. I also know I will be a little envious. That’s okay. Reading them gives me ideas for my own writing.
These essays will make you laugh, amaze you, make you nod in recognition, make you outraged — all emotions generated by skilled writers (and their editors). They are worth my time, and yours.
Just so you know, judges can only judge the entries. We don’t go out and look for work that might win. So if you don’t enter, you can’t win. (I am a book judge and a
A Guest Post by Marcy Goldman
I never wanted to self-publish. I imagined continuing Random House and Harper Collins book deals for my growing baking author platform and features in leading newspapers and online venues. I envisioned more Christmas baskets from my publishers, help with my blog and website, and publicists to set up my interviews and promotional spots.
Instead, I am now River Heart Press, my own imprint, and I am boldly going where I went when I was 12 years old and self-published my own street newspaper, The Goldman Times.
After 25 years of great publishers, great cookbooks and what I thought was an upward spiraling career, I wasn’t getting a response to my next book idea from traditional publishers. So I
It’s time again for my list of useful links, which I have culled from dozens more to find the most valuable ones for you. As always, they are excerpted from my recent quarterly newsletter. If you’d like to receive the entire list of links next time, sign up to receive my four newsletters per year. Now, on to the goods:
2. Publishers Weekly did a good webcast recently about selling single subject cookbooks in unusual places.
3. What does a successful food stylist do? Check out
Writing books is both a struggle and a joy. That was David Lebovitz’s experience for his latest cookbook, My Paris Kitchen. It’s full of stories of his life in Paris, with gorgeous photos for classic and modern recipes. I caught up with David on email, to ask about his writing process and philosophy:
Q. Why did you want a book with so many stories? The recipes often have a story in front of the headnote! That’s a lot of work.
A. We all spend so much time online, madly scrolling through things and clicking around, that I’ve realized how much I miss sitting in a chair (or curling up in bed), with a book. The idea of My Paris Kitchen was to present a personalized picture of Paris. I like telling stories and the story of the book is how I
I’ve written many times about how individual recipes can’t be copyrighted here in the US. But did you realize that you can defend a copyright if parts of your recipe contain “substantial literary expression?”
What exactly is that, and why should you bother?
“Substantial literary expression” establishes the information in a recipe as yours. That could be just as important as copyright, when it comes to theft.
Let me explain. US copyright law defines substantial literary expression as:
I spoke with Dave about his latest book and his thoughts about cookbook negotiating and writing:
Q. Congrats on your latest book, Global Kitchen. Is it a work-for-hire with royalties, from Cooking Light? That’s an unusual arrangement.
A. Actually, I got an advance for this book. The material I created – apart from my 30 recipes — was a work-for-hire. The publisher, Time Home Entertainment Inc., owns Cooking Light and several other publications and they own the rights to use the material in Global Kitchen elsewhere.
Regarding the 30 recipes, the publication has the right to the material for a certain time, and then the rights revert to me. So if I want to